TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Item Aplicação do controle estatístico de processo para o envase de garrafas de iogurtes em uma indústria de laticínios(2019-11-28) Lima, Larissa Tenório de; Silva, Suzana Pedroza da; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/9335152721506074Nowadays, quality is synonymous with products or goods and services within established standards, encompassing customer requirements, while still providing safety. This makes companies look for process improvement tools, have greater control over their inputs and associate quality with the growth of their business. However within the processes there is variability, which may be present from the selection of the raw material to the output of the finished product, which results in low quality products. Statistical process control directly assists in detecting the causes of this variation and can be an excellent tool for maintaining a controlled and profitable process. This work was carried out in a large industry in Garanhuns-PE with the objective of applying statistical process control in a yogurt production line, seeking to add even more quality to the process, and to detect the causes for variation in the net weight of these yoghurt. products. The systematic sampling method was performed to collect samples on the production line. Weighing of samples was performed on an analytical balance, obeying the established frequency of collection for weighing each sample. Control and monitoring graphs were made for the variables (Mean (𝑋̅) and amplitude (R) graphs), and control graphs for process monitoring for finished product packaging attributes were plotted (Number graph). defects in the sample (C)). New specification limits for the process were suggested and it was found that with them the process was capable, so that this is possible requires the analysis of the special causes of the process, performed using the cause and effect diagram, in order to eliminate them, thus making the process under control. The graph for attributes showed that there are 0.38 defects per data collection. The monitoring graphs pointed out that the monitored variables and attributes are under control. This work monitored a variable and some attributes identified in the yogurt production line, its results allow the expansion of the implementation in other lines of the factory, in order to perpetuate the application of CEP at all stages of the process.Item Relatório de estágio supervisionado obrigatório (ESO): (Betânia lácteos)(2019-12-12) Alves, Raniele Oliveira; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/9453074740011153Item Construção de sistemas automatizados para pasteurização de leite e produção de iogurte natural(2019-12-13) Lopes, Iara Alves; Sátiro, Caio Veloso; http://lattes.cnpq.br/5600422570915932; http://lattes.cnpq.br/3637573564003712Milk due to its composition is an excellent culture medium for the development of microorganisms, or for producing a food very susceptible to rapid spoilage. To increase or reduce the shelf life of this product, it is possible to use heat treatments, and one of these treatments is pasteurization, which is a treatment capable of eliminating pathogenic and deteriorating microorganisms. Among the main dairy derivatives is yogurt, which is produced from lactic acid fermentation through a symbiotic mixture of lactic acid bacteria. In pasteurization of milk as well as yogurt production it is necessary to monitor and control variables that are important to the process and ensure a quality standard for the product obtained. The objective of this work is to construct a low cost low cost pasteurization system in pilot scale and in the development of a fermentation system for yogurt production using Arduino technology for process control and monitoring. In the closed system for slow pasteurization, the water used for heating / cooling the milk is the same throughout the process, the monitored variables are temperature, time and water level of the main reservoir, variables properly controlled through sensors and actuators connected the arduino platform. For the development of the monitoring and control system of the yogurt fermentation stage, the monitored variables are temperature, time and pH, with the control applied to temperature. Temperature control for both systems developed was efficient due to the rapid response of the systems through the temperature sensors and the fast actuation of the relays to turn the heating means on / off. The pH monitoring presented a good performance due to the fast reading, which allowed to clearly detect the differences between the fermentation curves of the samples used and the large number of measurements was crucial to obtain accurate curves. The systems analyzed show good potential for both performance and cost use, and may have the advantage of using systems for small dairy farmers, who can use the equipment used in the technological development of the property, producing quality and safety.Item Programas de autocontrole (PAC) de laboratório e controle de qualidade do produto final: estudo de caso - Valelac Indústria de Laticínios Eireli(2019-07-12) Nunes, Ana Paula Rodrigues; Silva, Suzana Pedroza da; Silva, Liliane Andrade da; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/0677007477872976Item Relatório de estágio supervisionado obrigatório (ESO) - Valelac(2018-12-21) Santos, Elyson José Neves dos; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144Item Relatório de estágio supervisionado obrigatório (ESO): Betânia Lácteos SA(2019-02-05) Silva, Vitória Bezerra da; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/0755617440768723Item Estágio supervisionado obrigatório no Laboratório de Laticínios – Lactal(2019-02-05) Lira, Avla Kessia Azevedo de; Chinelate, Gerla Castello Branco; Souza, Thibério Pinho Costa; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/2365029401299743